Apricot and lemon clafoutis

Traditionally from the Limousin region in southwest France, almond custard-based claufoutis is traditionally made with cherries. However, other stone fruits, such as apricots, peaches, nectarines and plums can be used. When made with these fruits the dish is correctly known as a flaugnarde. This apricot one is scented with lemon and has a beautiful creamy texture – one serve will never be enough!

Instructions

Preheat oven to 180°C (160°C fan-forced).

Halve the apricots and remove the stones. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1.5 litre (6 cup) ovenproof dish. Sprinkle with the brandy or dessert wine and 1 tbsp of the caster sugar. Set aside while making the custard.

Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined. Add the flour and process until just combined. Pour evenly over the apricots.

Bake in preheated oven for 35 minutes or until the custard is just set in the centre. Serve warm or at room temperature with cream or ice-cream.

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